Emulsifier Free Gluten Free Coconut Curry Halibut
Total time40 min
Prep time15 min
Cook time25 min
4.9(14)
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Learn more āIngredients
4 servings
- 1 Ā½ lb halibut fillets, skin removed, cut into 4 portions
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
For the curry sauce
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp thai red curry paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
For serving
- 2 cups jasmine rice, cooked, for serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the halibut portions dry with paper towels and season all over with the salt and black pepper. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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